Irish Stuffed Cabbage

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Written by Amy Myers, MD

If you’re anything like me, cooler weather has a way of making you crave food that’s warm and hearty. This Irish Stuffed Cabbage is a delicious, savory dish that not only warms you from the inside out, but it’s good for you, too! In addition to organic ground beef and colorful veggies, you get the added bonus of collagen-rich Chicken Bone Broth. It’s also The Myers Way® approved, which means there’s no gut-irritating tomatoes or rice. You’re going to love these cabbage rolls — I know I do!

Ingredients to make Irish Stuffed Cabbage - Amy Myers MD®

Traditional Irish Stuffed Cabbage

Let’s go over what makes your traditional Irish Stuffed Cabbage rolls. Afterwards, you’ll see why this recipe is so much better. When it comes to making this classic Irish dish, there are a few substitutions that promote better digestion and don’t trigger an inflammatory response. Irish Stuffed Cabbage rolls are usually stuffed with meat, rice, and herbs. After wrapping them in steamed cabbage leaves, they go into a baking dish filled with tomato sauce. Rice and tomatoes are off limits for those following The Myers Way®. Instead of grain rice, I use pulse cauliflower to get that rice-like texture. I also use collagen bone broth as a tomato sauce substitute. Along with organic ground beef, I use carrots and beets for added flavor and texture!

Adding carrots and beets into the ground beef mixture - Irish Stuffed Cabbage - Amy Myers MD®

Benefits of Cabbage

These Irish Stuffed Cabbage rolls are an all-in-one meal. As with all vegetables, there are many benefits of cabbage. In fact, you’ll find these benefits whether you use red cabbage, green cabbage, or any other variety you choose. Not only are they full of B vitamins and fiber, but they also have calcium and essential minerals. B vitamins wear many hats when it comes to your health. They facilitate energy production and healthy heart function. In addition to this, B Vitamins encourage healthy cognitive and mood.

Chicken Bone Broth

Not only do you get to enjoy the many benefits of cabbage in this recipe, but you also get a bonus superfood ingredient! That’s right, I’m using a few scoops of my Chicken Bone Broth as a tomato sauce substitute. Simply mix the powder in water and you get a delicious savory chicken soup base! What I love about this bone broth is that it provides 19 grams of Type II collagen per scoop. Type II collagen protein supports healthy joints, cartilage, hair, skin, and nails. Those with autoimmune or gut health conditions can especially benefit from the power of bone broth. That’s because these proteins support a healthy gut lining and normal intestinal permeability. Getting enough protein is critical for healthy muscle and immune function.

My Chicken Bone Broth powder also comes free of any fillers, additives, or artificial ingredients. You can enjoy simple, clean, wholesome nutrition that takes these cabbage rolls to the next level!

How To Make Irish Stuffed Cabbage

To make these delicious Irish Stuffed Cabbage rolls, start by filling a large pot with about three inches of water. Bring the water to a low boil. Cut out the bottom core of the cabbage and place bottom-side down into the pot. Place the lid over the pot and steam the cabbage for eight to ten minutes. You can check the leaves after eight minutes to see if they’re soft. If not, you can wait the full ten minutes.

Green cabbage - Irish Stuffed Cabbage - Amy Myers MD®

While the cabbage steams, preheat the oven to 350°F. Place the beets and carrots into the blender. Pulse until you reach a finely riced consistency. Remove the veggies and place the cauliflower into the blender. Again, pulse until you get it riced. Spoon the cauliflower, beets, and carrots into a medium sized bowl.

Mixing the carrots, cauliflower, beets, and ground beef to make Irish Stuffed Cabbage - Amy Myers MD®

In a separate bowl, mix the ground meat, garlic, onions, and parsley. Add the riced beets, carrots, and cauliflower. Season with sea salt and pepper. The cabbage should be nice and soft by now. Remove from the pot and allow to cool. Once cooled, start peeling off the leaves. Discard any core that remains

Steamed cabbage leaves ready to be stuffed - Irish Stuffed Cabbage - Amy Myers MD®

Next, it’s time to fill the leaves! Spoon a heaping amount of the meat and veggie mixture into the cabbage leaves. Roll the cabbage leaves by folding the corners in first. Then, roll lengthwise. Place them one by one into a baking dish.

Rolling the cabbage leaves with the filling to make Irish Stuffed Cabbage - Amy Myers MD®

Pour the Chicken Bone Broth into the baking dish, making sure each roll is completely drenched. Sprinkle the cabbage rolls with sea salt and pepper. Cover and bake at 350°F for 60-90 minutes.

Pouring the bone broth sauce over a pan of cabbage rolls - Irish Stuffed Cabbage - Amy Myers MD®

Serving Irish Stuffed Cabbage

These delightful cabbage rolls are perfect for a night in or for having guests over. The dish makes six servings and pairs well with these delicious Veggie Tots.

While I doubt you will have any leftovers, you can store any uneaten cabbage rolls in an airtight, glass container in the refrigerator. This scrumptious Irish Stuffed Cabbage will stay good for three to five days.